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Emulsion Formation And Stability

Author: Tharwat F. Tadros
Publisher: John Wiley & Sons
ISBN: 3527647961
Size: 67.80 MB
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The importance of emulsification techniques, their use in the production of nanoparticles for biomedical applications as well as application of rheological techniques for studying the interaction between the emulsion droplets is gathered in this reference work. Written by some of the top scientists within their respective fields, this book covers such topics as emulsions, nano-emulsions, nano-dispersions and novel techniques for their investigation. It also considers the fundamental approach in areas such as controlled release, drug delivery and various applications of nanotechnology.

Emulsions

Author: Tharwat F. Tadros
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 311045226X
Size: 39.14 MB
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Emulsions provides a general introduction, the industrial role of emulsifiers and addresses different problems such as creaming/sedimentation, flocculation, Ostwald ripening, coalescence and phase inversion. Thermodynamics, adsorption and interaction forces between emulsion droplets are thoroughly explained. Supplemented by many figures and tables, it helps to characterize and select the right emulsifier for various industrial applications.

Emulsions And Emulsion Stability

Author: Johan Sjoblom
Publisher: CRC Press
ISBN: 1420028081
Size: 66.77 MB
Format: PDF
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Emulsions and Emulsion Stability, Second Edition provides comprehensive coverage of both theoretical and practical aspects of emulsions. The book presents fundamental concepts and processes in emulsified systems, such as flocculation, coalescence, stability, precipitation, deposition, and the evolution of droplet size distribution. The book explains how to predict emulsion stability and determine droplet sizes in a variety of emulsion systems. It discusses spontaneous emulsification and the formation of “nanoemulsions” as well as droplet-droplet interactions in different electrical fields (electrocoalescence), and the formulation, composition, and preparation variables that contribute to the inversion in emulsion systems. Several chapters emphasize applications such as emulsification encountered in oil spills, asphalt, chemical flooding, acid crude oils, and large-scale industrial wastewater treatment. The survey of experimental characterization methods highlights the importance of thin liquid films in colloidal systems and assesses different NMR applications, ultrasound characterization, video microscopy, and other on-line instrumentation. The last chapter in the book deals with obtaining conductivity measurements as an alternative to online instrumentation. Completely revised and expanded, this second edition of Emulsions and Emulsion Stability offers a well-rounded collection of knowledge that is applicable to all academic and industrial scientists and researchers in the fields of surfactant and emulsion science.

Emulsions Structure Stability And Interactions

Author: Dimiter N. Petsev
Publisher: Elsevier
ISBN: 9780080472652
Size: 36.12 MB
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Emulsions: Structure, Stability and Interactions is the perfect handbook for scientists looking to obtain up-to-date knowledge about the fundamentals of emulsion science, and those looking to familiarize themselves with the subject in greater detail. As a ‘stand-alone’ source of information, it is also ideal for solving the practical issues encountered daily in the field of emulsion science. While each chapter presents a concise review on a specific topic, the book offers a consistent presentation of the important physical concepts relevant to emulsions. Some of the topics covered include statistical mechanics of fluid interfaces, the structure of fluid interfaces determined by neutron scattering, hydrodynamic interactions and stability of emulsion films, theory of emulsion flocculation, coalescence kinetics of Brownian emulsions, and Brownian dynamics simulation of emulsion stability. Full and comprehensive presentations Rigorous approach to each topic, providing in-depth information Acts as a 'stand-alone' source of information

Food Emulsions

Author: David Julian McClements
Publisher: CRC Press
ISBN: 1498726690
Size: 19.59 MB
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Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource covering all areas of food emulsion formation, stability, characterization, and application, the first two editions raised the bar for references in this field. This third edition is poised to do the same. See What’s New in the Third Edition: New chapters have been added on Emulsion-Based Delivery Systems and the Gastrointestinal Fate of Emulsions All chapters have been revised and updated, including new methods of fabricating and characterizing emulsions New figures have been included, and previous ones have been redrawn As in previous editions, the main focus of this book is on presenting the fundamental principles of emulsion science and technology that underlie all types of emulsion-based food products. It highlights practical applications and provides an overview of modern areas of research. Figures and diagrams add emphasis to important concepts and present the underlying theory in a clear and approachable manner. These features and more give you a firm grounding in basic principles that will aid in the rational design of new products, the improvement of existing products, and the more rapid solution of processing problems.

Modern Aspects Of Emulsion Science

Author: Bernard P Binks
Publisher: Royal Society of Chemistry
ISBN: 1847551475
Size: 52.24 MB
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Emulsions occur either as end products or during the processing of products in a huge range of areas including the food, agrochemical, pharmaceutical, paint and oil industries. Despite over one hundred years of research in the subject, however, a quantitative understanding of emulsions has been lacking. Modern Aspects of Emulsion Science presents a comprehensive description of both the scientific principles in the field and the very latest advances in research in this important area of surface and colloid science. Topics covered include emulsion formation, type, stability (creaming, flocculation, ripening, coalescence), monodisperse and gel emulsions, and applications. Emphasis has been placed on relating the chemistry of the surfactant or protein adsorbed at the oil-water interface to the principles of the physics involved in the bulk emulsion property. The book has been written by a collection of the world's leading experts in the field, and covers both experimental and theoretical approaches. Modern Aspects of Emulsion Science fills a real gap in the market, being the only book of its kind in print. As such it will prove essential reading for graduates and researchers in this subject, in both academia and industry.

Theory And Practice Of Emulsion Technology

Author: A.L. Smith
Publisher: Elsevier
ISBN: 0323154379
Size: 39.25 MB
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Theory and Practice of Emulsion Technology covers the proceedings of the Theory and Practice of Emulsion Technology Symposium, held at Brunel University on September 16-18, 1974. This book is organized into four sessions encompassing 19 chapters. The opening session deals with the emulsification process and emulsion polymerization, as well as the adsorption behavior of polyelectrolyte-stabilized emulsions. The following session examines the rheological properties, stability, and fluid mechanics of emulsions. This session also looks into the role of protein conformation and crude oil-water interfacial properties in emulsion stability. The third session highlights the preparation, formation, properties, and application of bitumen emulsions. The concluding session describes the process of spontaneous emulsification; the steric emulsion stabilization; the interfacial measurements of oil-in-water emulsions; and the influence of the disperse phase on emulsion stability. This book will be of value to chemists, chemical and process engineers, and researchers.

Food Emulsions And Foams

Author: E. Dickinson
Publisher: Elsevier
ISBN: 1845698304
Size: 67.12 MB
Format: PDF
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This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.

Encyclopedia Of Emulsion Technology

Author: Daniel Schuster
Publisher: CRC Press
ISBN: 9780824793807
Size: 60.20 MB
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This volume extends the discussions of basic theory and applications featured in volumes 1-3 of this series. It includes details on emulsion stability and emulsification; an examination on the effect of added polymers on emulsion rheology; findings on the role of repulsive forces in aqueous solubility, micelle stability, micro-emulsion formation, and phase separation; and a model for microemulsions.

Multiple Emulsion

Author: Abraham Aserin
Publisher: John Wiley & Sons
ISBN: 9780470209257
Size: 50.78 MB
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The Comprehensive, Single-Source Reference on Multiple Emulsions In theory, multiple emulsions have significant potential for breakthrough applications in food, agricultural, pharmaceutical, nutraceutical, and cosmetic industries in which they can facilitate the sustained release and transport of active material. However, in practice, multiple emulsions are thermodynamically unstable. This book presents recent findings that can help formulators understand how to enhance their stability. With chapters contributed by leading experts from around the world, it covers the definition and properties of multiple emulsions, their formation and stability, and potential applications, with an emphasis on medical and pharmaceutical applications. In one definitive resource, it presents recent findings and achievements in the field, including: New theoretical approaches and modeling to characterize the transport mechanism Droplet size reduction and increased shelf life stability through the use of polymeric amphiphiles and complex adducts The use of new emulsification techniques to enhance the monodispersibility of the droplets Potential applications in drug delivery systems where clinical studies have proven their efficacy This is a core, hands-on reference for surface and colloid scientists, physical chemists, chemical engineers, soft materials scientists, food chemists, controlled release scientists, and pharmaceutical scientists in drug delivery applications, as well as for graduate students in these disciplines. The editor and contributors hope this logical consolidation of current information will further the understanding of multiple emulsions and lead to new, practical applications.